Melbourne’s first Vietnamese rice boodle in hot stone bowl, 18-hour beef broth, 24k edible gold, young herbs, enoki mushroom, 63-degree egg
Wagyu beef mbs9+ or Free-range chicken 26
Beef spare rib & MBS+ wagyu beef 39
Roasted pork, cucumber, pickles, herbs, shallot, chilli soy relish 12
Aromatic coconut broth, fresh basil served with steamed jasmine rice (VO) 24
Crispy fried & wok tossed, spring onion, garlic, chilli, capsicum, blackened salt ‘n’ pepper seasoning
Tobiko, grapefruit, cucumber, confit cherry tomatoes, honey yuzu glazed 29
Apple slaw, truffle aioli, sweet potato fries 30
PORK SPRING ROLLS
Crisp lettuce, pickles, herbs, Nuoc Cham
DUMPLINGS
Vegetable filled, Served with Soy jus & chilli truffle oil
PRAWNS CURRY
Aromatic coconut broth, fresh basil, steamed jasmine rice
VIETNAMESE SLAW
Chicken, herbs, peanuts, nuoc cham, sesame cracker
SALT ‘N’ PEPPER SQUID TENTACLES
Crispy fried & wok tossed, spring onion, garlic, chilli, blackened salt ‘n’ pepper seasoning.